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Everything posted by Lindacakes

  1. I use a set of glass bowls I got at Williams Sonoma. When I bought mine, I got six in one size that holds about a cup. glass prep bowls Those are insanely great. I also have the Mario Batali bowls, two sets, and I like them for cooking when measurements don't have to be exact. I use my Chantal ramekins sometimes. I have 12 of those! I have some nested melamine mixing bowls from Pottery Barn and I use Mr. Tiny for spices. For liquids (a teaspoon of vanilla, for instance) I have two tiny measuring beakers. I got mine at antique stores but you can get a measuring shot glass at King Arthur. measuring shot
  2. I get organic vegetables delivered weekly. You never know what you're going to get, and I ended up with three heads of cauliflower and a ton of potatoes. I made the potato cauliflower soup from Moosewood -- a double batch -- which also includes grated sharp cheddar from the giant block I'd gotten at Costco. This soup is good! I'm worried about freezing it (the cheese) but that's what I'm going to do. Love me a freezer filled with soup. Also made the yogurt herb bread from Mollie Katzen's Enchanted Broccoli Forest, mentioned by another eGulleter. Deelishus.
  3. I made the yogurt herb bread from Mollie Katzen's Enchanted Broccoli Forest last night -- after reading about it on another thread. Extremely easy and very tasty.
  4. HBK, Nick Malgieri has a terrific hazelnut brown butter financier in his cakes book. I can email it to you later. It's probably too much trouble for you right now. You have to peel hazelnuts. I think simple apple desserts are a good idea. The last time I was grief stricken, I remember pulling food back out of my mouth, I couldn't stand much more than scrambled eggs and English muffins. I'm sorry for your loss, and I hope that your friends will be comforted by your efforts.
  5. Thanks, Andie. I know the jars of garlic you're talking about and the tins of olive oil. I'll give it a try!
  6. My absolute favorite soup is turkey soup. I'm afraid I can't help you with a magic recipe, I make it like chicken soup. Adding an extra thigh or two is a good idea. I like to use a brown and wild rice mixture in it. Mmmmm. I can't wait for Thanksgiving -- even when I'm invited to someone's house, I make my own turkey so I can have the soup!
  7. Sister Andie, Thank you so much for these wonderful recipes. I have a confession to make: I am afraid of canning. I'm fascinated by canning, I own several books, I collect recipes, but I'm afraid. You made the comment about garlic and botulism. What's up with that? Botulism? Argh. I am afraid of canning. Your disciple, Linda My meager contribution: Chili Colorado I freeze this in little half cup containers and put it on all sorts of things, but especially Trader Joe's chili cheese tamales, often adding guacamole, black beans, etc.
  8. I use little Cutrite wax bags and change them often. I keep a passle of waxed bag wrapped cheeses in a Pyrex glass refrigerator container. The one that's about 7 by 4, glass lid. Easily found on eBay. If your cheese dries out, keep the rind (you can freeze it) and throw it in your next pot of soup for an extra dimension of flavor.
  9. Excellent thread, and thank you, Anna, for the cheese muffins. I need exactly this sort of savory muffin -- I make and freeze soup all fall and winter and a savory muffin is the perfect go-with. Not a muffin, but Dorie Greenspan's sweet potato biscuits from her new book are really excellent, and freeze up for the soup thing nicely. Best muffin recipes I've tried came from the Williams Sonoma Muffin cookbook -- not the new one, the old one with the green cover. There's a recipe in there for an orange date muffin that is fabu. I use Manadrin oranges from the can for those, which makes them moister.
  10. Lindacakes


    So many pancakes, so few mornings with enough time . . . My favorite pancake has a stick of butter in the recipe. A thin, rich pancake for special occassions. If I have buttermilk on hand, I like the Joy of Cooking buttermilk pancake. If I plan ahead, I like a pancake that starts by soaking oatmeal in buttermilk overnight. If I'm feeling rustic, I like a cornmeal pancake with pieces of corn in it. Banana is my favorite fruit add in, especially good in the butter pancake. Sometimes banana walnut. I like blueberries, of course, but I think fruit takes away from the texture of the pancake, better stewed and placed on top. I am in agreement that quality butter and real maple syrup (grade B, please) is essential, and no pancake tastes good without them. Thanks for the tip on the Marion Cunningham. Her Breakfast Book is one of my favorite cookbooks. Everything in it is tops. Growing up, my mother had a griddle in the stove. This is best. Second best is the electric griddle, you get wonderful results with that. Third best cast iron.
  11. Lindacakes

    A Paean to Pears

    I did the pear sorbet from The Perfect Scoop, I added the candied ginger. His measurements are off -- four pears do not equal 2.5 pounds. I used six or seven and it still wasn't enough. I cut back on some of the water because I wasn't paying attention and overcooked the pears. Absolutely divine, out of this world. The pear flavor is perfectly offset by the delicate heat of the ginger. A very nice dessert for a meal that includes butternut squash or sweet potatoes.
  12. At the risk of offending those of you who may enjoy this ingredient, I have to say that the thing on the bottom, slightly to the right looks a lot like the pig uteruses available in Chinatown.
  13. I once froze a giant block of Velveeta-ish cheese that Ronald Reagan had thoughtfully provided for my grandmother, who thoughtfully passed it on to me. Not wanting to waste such precious government commodity, I left it perched on a street sign where I'd hoped a homeless person might find it.
  14. Lindacakes

    A Paean to Pears

    I want to know more about pears candied with sweet potatoes . . . I have eight pears on my kitchen table, Bosc, arranged in a circle, tops pointing inward. A ripening mandala, each day I give their round bottoms a feel. They followed me home from the farmer's market, saying, clearly, plainly: pear sorbet . . .
  15. I just made my favorite minestrone the other night -- from Epicurious. Minestrone I love this soup like mad. I freeze it in portions for two, it makes that night's supper and six more. Right now I have a monster of a butternut squash if anyone would care to share a nice butternut squash soup recipe. I love soup-for-dinner all year round. Quick, easy, nutritious. Man, that soup pot sounds astounding. What I think we are not hearing is that it's from the Le Creuset Cannibal line. Big enough for femurs and a full set of ribs! I had to do some on line hunting, but I found a 10 quart pot. Most come in 8 or 12, for some reason, and for two -- 10 is just right.
  16. Now I've got to click on those links above, because I remember someone was making stupendous duck egg pasta and I'd forgotten about it. Silky, elastic, golden pasta.
  17. I have seen black cake sold on eBay, believe it or not. I don't remember the price, but I'm thinking $30. This is the sort of cake that can't be bought and sold -- first of all, at least for me, the price of the liquor alone would shoot the price of one piece off the map. How do you charge for the amount of time you had to age the cake? Or, since there is no labor involved, do you neglect to charge for one of the "ingredients" that is most precious? One of the reasons why I would be very reluctant to sell what I bake -- I don't think I could ever get back out what I put in, either in cost of ingredients or time. Next year's cake has hand candied cherries. How would I begin to charge for that? All those hot summer mornings of cooking syrup and changing it? Aye yi yi! Priceless!
  18. Good design is half the battle. Type face, text size, page layout, color. Take a look at the Gourmet cookbook. Unreadably yellow. Who would buy that? How could the very same editor who espouses the belief that the cookbook buying public can't be bothered with a kitchen scale look at the proofs for that book and say, "Yes, that's a damn readable yellow, my friends." And I dare to say there is more than one cookbook buying public. One of us has a kitchen scale and uses it. We probably bought it because we needed it. Doesn't Rose Levy Berenbaum's Cake Bible have multiple measures? And hasn't that book sold a gazillion copies?
  19. Maple. Pecan. Maybe both. Maple pecan brittle cake . . . Butternut squash creme brulee. Little fried pies -- mincemeat.
  20. I am willing to unload my mother on anyone who asks. She comes with her own wardrobe.
  21. Where might one find that tweaked version of the Epicurious recipe?
  22. I'm a pie girl living in Brooklyn, too. I'm starting to face the realities of a low-income mother as she faces greater medical care, so I can identify with the charity. I'd stick with two or three kinds of pie, the ones that are bound to be the most pleasing -- pumpkin, pecan, apple. For me, the difficult part would be not spending so much on the ingredients (all organic, for instance) to keep costs down. You can make the dough 24 hours ahead of time. Make disks of one pie each and wrap them in cellophane. You can easily freeze unbaked apple pies, I don't know about the pumpkin or pecan. You have time to experiment. To maximize the income, I would advise not selling the pies, but selling raffle tickets for them or auctioning them. Another alternative would be to sell them by the slice. A story from my mother, who was a wonderful pie baker: When we were kids, they wanted mothers to donate baked goods for a bake sale. So she made one of her specialties, a pecan pie. This involved the labor of a handmade lard crust and the expense of pecans. Then she cut a little display box for it and fixed it up with a doily and wrapped it in cellophane. Very beautiful, perfect flutes, the whole nine yards. The school sold her pie for 25 cents and she never baked for the bake sale again. A story that reminds us to keep control of the actual sale!
  23. I agree that there hasn't been enough emphasis on brands. For sugared peanut butter, I like Peter Pan. It tastes more like fresh peanuts. For natural peanut butter, I like Smucker's. I hate having to stir the stuff, though. I've got a jar of some crap I bought at Trader Joe's if anyone wants it. For jelly, it is strawberry. I have to try the orange marmalade thing. I love, love, love peanut butter and pickle sandwiches. Open faced. I also like peanut butter with bananas, and dates, too. Those little powdery extruded date things they sell at health food stores. I'm thinking that mashed bananas might be awfully good, especially if the bananas had some cinnamon and honey added . . . Sort of like peanut butter and banana jelly. And I agree that wheat is the appropriate bread. Of everything above, I am most anxious to try onions with my peanut butter.
  24. I've got a recipe from some chef out west, Portland, Seattle, I dunno, for a triple coconut cream pie. Coconut in the shell, coconut in the filling, coconut in the topping. I'm the person searching for an elusive toffee-ish macadamia cream pie I had in Hawaii.
  25. I did chocolate sorbet to go with a key lime pie. It was amazing to watch my guest consume it. I've never seen anyone eat like that before. It worked wonderfully in spite of the fact that I'd left the sugar out and had to go back and add it at the end. I used Valrhona cocoa and Valrhona semisweet chocolate, and for fun I used black cocoa for 1/3 of the cocoa. Extremely impressive stuff.
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